Monday, June 30, 2008

Pan-Seared Steak with Mustard Cream Sauce

My friend Jen suggested this recipe to me... Hey Jen! THANKS! This was very yummy!! This recipe is from America's Test Kitchen - pretty much foolproof recipe source if you ask me!
It may not look pretty... and my cuts may be deplorable... but when it tastes this good? Who CARES! :)
Make sure to prepare all of the sauce ingredients before cooking the steaks. Bear in mind that even those tasters who usually prefer rare beef preferred these steaks cooked medium-rare and medium because the texture is firmer and not quite so chewy.
1 tablespoon vegetable oil
1 boneless shell sirloin steak (top butt) or whole flap meat steak, about 1 pound and 1 1/4 inches thick
Table salt and ground black pepper
1 small shallot , minced (about 2 tablespoons)
1 1/2 tablespoons dry white wine
1/4 cup low-sodium chicken broth
3 tablespoons heavy cream
1 1/2 tablespoons whole-grain Dijon mustard
1. Heat oil in heavy-bottomed 10-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steak with salt and pepper. Place steak in skillet; cook, without moving steak, until well browned, about 2 minutes. Using tongs, flip steak; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees on instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).
2. Transfer steak to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes.
3. While steak is resting, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2 tablespoons, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper.
4. Using sharp knife, slice steak about 1/4 inch thick against grain on bias. Arrange on platter or on individual plates, and spoon sauce over steak; serve immediately.
Serves 2.


Anonymous said...

I just made this the other day and it was delicious! Thank you for posting!

Jennifer said...

Go me! I got a mention in the blog :) Glad you enjoyed the recipe